Filter
Reset
Sort ByRelevance
Heather C
Lentil salad with avocado and mint dressing
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Drain the lentils, rinse them with cold water and drain.
-
Heat 2 tablespoons of olive oil and fry the zucchini cubes 2-3 minutes. Allow to cool.
-
Put some mint leaves separately for the garnish and chop the rest.
-
Grate the skin of half an orange and squeeze out the whole fruit. Mix the juice and the grater with the rest of the olive oil and add the raisins and salt and pepper.
-
Spoon the dressing, zucchini, avocado, almonds and chopped fresh mint into the lentils.
-
Sprinkle the salad with the goat's cheese and garnish with the mint leaves.
Blogs that might be interesting
-
20 minLunchQuinoa, vegetable stock, lemon juice, garlic, zucchini, olive oil, snack tomatoes, chili powder to taste, pine nuts, feta,super salad with quinoa -
25 minLunchgreen asparagus, strawberry, fine leaf lettuce, soft goat cheese, spring / forest onion, fresh basil, olive oil, lemon juice, balsamic vinegar,summer salad with strawberry, asparagus and goat's cheese -
20 minLuncholive oil, cooking cream, milk, old cheese, Nut bread,Dutch cheese soup with nut bread croutons -
20 minLuncholive oil, serrano ham, fresh fig, soft goat cheese, honey, arugula, radicchio, balsamic vinegar, mustard, olive oil,rucola salad with gratin figs
Nutrition
715Calories
Sodium0% DV0g
Fat75% DV49g
Protein36% DV18g
Carbs15% DV45g
Fiber0% DV0g
Loved it